Home Kitchen Cheesy Roasted Butternut Squash Rigatoni

I want all.the.pasta!

It’s that time of year when I start craving butternut squash everything and pasta. So why not combine the two? I mean, you probably already have a zillion recipes calling for butternut squash, so genuinely what’s one more? Because this one is pretty darn flavorful and was the first “Macaroni and cheese” recipe I made in my 20’s that was edible. True story. Thanks to Rachel Ray (and her body suits😂), I was able to make mac and cheese (or rigatoni and cheese) successfully.

Squash. Pasta. Cheese. Heaven.

To cook this Cheesy Roasted Butternut Squash Rigatoni Gather:

• dried rigatoni pasta – I like to use mezzi rigatoni.
• unsalted butter – Lends richness and flavor.
• shallot – For delicate and sweet onion flavor.
• garlic – Adds distinct punchy flavor.
• sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
• unbleached all-purpose flour – Helps to thicken the sauce.
• low-sodium chicken broth – Use from-scratch or quality store-bought broth.
• half & half – Or substitute with equal parts whole milk and heavy cream.
• kosher salt – Enhances the flavors in the recipe.
• freshly ground black pepper – This will add some subtle bite and flavor.
• ground nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
• butternut squash puree – See how I make from-scratch butternut squash purée here.
• parmesan cheese – Freshly grated is go-to.
• sharp cheddar cheese – Can use white or yellow sharp cheddar.

Pro Tip: I highly suggest that your ingredients be measured and by the stove top which will help speed it all along nicely.

Make The Butternut Squash Purée:

Earlier this morning I roasted my butternut squash and pureed it.

Making The Pasta:

Bring a large pot of water with a palmful of sea salt to a boil. I do this first before starting my sauce. It takes a bit to get a pot of water to boil, so it’s important to start this first. The sauce can wait on the pasta, not the other way around.

Make The Sauce:

In a saucepan over medium to medium-low heat, I threw in 4 tablespoons of unsalted butter to melt.

Once the butter has melted add in the minced shallots and garlic with a pinch of kosher salt. Stir and let it cook until softened, about 2-3 minutes.

Meanwhile I plucked ten handsome, soft, fresh sage leaves from my garden and gave them a mince. It should be about 2 tablespoons.

Once melted, I sprinkled in three tablespoons of flour.

Whisk it all together and let the flour cook for a minute.

Once the flour has cooked, whisk in 1 cup chicken stock.

And 1-1/2 cups half & half.

Season with a pinch of kosher salt, lots of freshly ground black pepper and 1/8 teaspoon nutmeg. I go straightforward on the salt because of the parmesan cheese and cheddar that I’ll be adding later.

Now simply cook the sauce on medium-low, whisking every so often, until it thickens. About 4-5 minutes.

After the sauce has thickened, add in 1-1/2 cups of roasted butternut squash puree with 1 cup grated Parmesan cheese.

The squash is genuinely what gives this pasta its color!

Whisk to combine.

Lastly, add in 1/4 cup of the extra sharp cheddar cheese. White or yellow cheddar, it doesn’t matter.

Keep whisking until everything is melty and smooth.

Keep the sauce warm over low heat while you cook the noodles, following the directions on the box of course.

When the noodles are al dente, add them into the pan with the cheese sauce.

Toss well to combine.

Transfer the cheesy pasta to a lightly greased baking dish and sprinkle with the remaining 1 cup of cheddar. Preheat your broiler and slip it underneath for about 3 to 4 minutes. Watch carefully to avoid burning.

Oh yes. Crispy cheddar top, saucy center…

All the cheese strings!

Serve spoonfuls into bowls and sprinkle with a little black pepper. Maybe even some chopped parsley if you’re feeling fancy.

A regular here the sage and shallot flavors going on. That along with the subtle sweetness of the squash and sharp cheese – SO, deeply good!

Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!